Sous Vide Slow Meat

Boned Leg of Lamb

55°c for 24h

Pork Ribs

64°c for 24h, finished on the BBQ. Seriously good. Tender but not too soft.

Beef Short Ribs

• 64°c for 24h, finished with searzall. Were very soft but delicious.
• 64°c for ~6h, finished on the grill. Firmer and delicious but not fall apart.
• Try lower temp e.g. 55°c for 24h or *64°c for 12h.

Brisket

Followed this ChefSteps recipe and it turned out dry. I did 24h injection and soak brine then 24h cook, finished with some smoke and low heat in the BBQ. There was lots of liquid in the bag. I wonder if letting it sit in the liquid at room temp would reabsorb any before opening the bag. Also might’ve been that it wasn’t a huge brisket.